I made these cookies (brown/green) this year for the first time. They look so pretty on a platter of Christmas goodies, and how can you go wrong with mint and chocolate twisted together like that?! 🙂

This recipe is from the Christmas Cookies magazine by Better Homes and Garden.

Chocolate-Mint Thins

1 cup butter, softened (I used stick margarine)
2/3 cup sugar
1 egg
2 tsp vanilla
2 1/2 cups flour
2 Tbsp unsweetened cocoa powder or 1 oz semisweet chocolate, melted and cooled
1 tsp mint extract
Green food coloring

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.

Add cocoa powder to one dough portion; stir until combined. Add mint extract and a few drops of green food coloring to the remaining dough portion; stir until combined. Divide each portion in half (two chocolate dough portions and two mint dough portions).

Shape each dough portion into a 9″ rope. Loosely twist together one rope of chocolate dough and one rope of mint dough. Gently roll ropes together to form a 9″ log; repeat with other two ropes (you will have two 9″ logs). Wrap each log in waxed paper or plastic wrap. Chill for about 1 hour of until dough is firm enough to slice.

Preheat oven to 350F. Cut logs unto 1/4″ slices. Place slices 2″ apart on an ungreased cookie sheet. Bake for 8-10 minutes or until edges are firm. Transfer to a wire rack, cool completely. Makes about 60 cookies.